Homemade Cashew Milk
This recipe is so unbelievably easy and delicious.
I have been buying unsweetened vanilla for several years because of my tummy’s negative reaction to dairy, and I recently started making my own nut milks within the last year. Although I believe store-bought non-dairy milk is better than most chemical/hormone ridden, and unsustainable dairy milk at the store, most non-dairy nut milks still contain unnecessary chemicals. Who needs Carrageenan when you can blend up your own creamy delicious nut milk in a few minutes, for a fraction of the price? Not me! 🙂 The upfront cost may be slightly more, to purchase a bag of raw almonds (typically around $8), but you only need a small amount to make a week’s worth of milk. A bag of cashews will make probably 10 batches of this recipe.
I started out making almond milk, which is (almost) equally delicious, but is a slightly more time-consuming to make because the almond meal must be filtered out, typically using a cheese cloth. It is nice to have the almond meal to use later in recipes, but as you probably know by now – I am all about quick and easy…thus came my transformation to cashew milk. Because cashews get much softer than almonds, they get completely pureed, and there aren’t any nut pieces left to filter out of the milk. Cashews have more natural (good!) fat than almonds, so they are creamier. I LOVE creamy flavors without dairy (cue my healthy Spinach Artichoke dip).
Soak the cashews for at least 6 hours in water.
Rinse them, then add 2 dates (or more/less depending on how sweet you want it) and additional water. A little splash of pure vanilla extract is yummy too!
Blend! Blend! Blend! Until smooth and creamy (no more cashew pieces).
Add water if you want it to be thinner. I typically do a 1:4 cashew to water ratio.
Enjoy this cashew milk in place of any other dairy or non-dairy milk – recipes, smoothies, a splash with coffee or tea, healthy hot chocolate, or with your favorite granola!
- ½ c raw cashews
- 2 c filtered water
- 2 pitted dates (more/less depending on how sweet you want it to be)
- Splash Vanilla Extract, optional
- Soak the cashews for at least 6 hours, or preferably, overnight, with enough water to cover them.
- Drain the water in the container and rinse them several times, or under running water for about a minute.
- Place cashews in blender.
- Add 2 cups clean water.
- Add dates, and vanilla extract (if desired).
- Blend, until completely smooth.
Dates should be soft. If they are not, consider soaking them in a little water over night as well. You don't want to drain/dispose this water though, because it will take with it a lot of the sweetness.